Ingredients
- 12oz sweet Italian sausagesliced
- 5oz baby spinach
- 1can (15oz per can) cannellini beansdrained and rinsed
- 1jar (6.5oz per jar) basil pesto
- 1teaspoon garlic powder
- 1teaspoon onion powder
- ½teaspoon kosher salt
- 32oz chicken broth (not needed until day of cooking)4 cups
- 1 1/4cup chopped tomatoes (not needed until day of cooking)
- 2tablespoon aged balsamic vinegar (not needed until day of cooking)
Materials
To Freeze and Cook Later
- Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
- Add all ingredients except chicken broth, tomatoes, and vinegar to the freezer bag.
- Remove as much air as possible, seal and freeze for up to three months.
To Cook in the Instant Pot
- Add to instant pot with chicken broth.
- Pressure cook 15 minutes.
- Natural release.
- In a small bowl, mix the chopped tomatoes with balsamic vinegar. Serve bowls of soup topped with the tomato relish.
To Cook in a Crockpot
- Add to crockpot with chicken broth and cook on “low” setting for 4-6 hours.
- In a small bowl, mix the chopped tomatoes with balsamic vinegar. Serve bowls of soup topped with the tomato relish.
To Cook on the Stove Top
- Defrost the bag overnight in the refrigerator.
- Add the contents of the bag along with the chicken broth to a large pot. Bring to a simmer and cook until the sausage is cooked through and the flavors are blended, about 20 minutes.
- In a small bowl, mix the chopped tomatoes with balsamic vinegar. Serve bowls of soup topped with the tomato relish.
Nutritional info available soon.
Very, very good. I used the instant pot directions, but only a 10 minute cook time as my ingredients were not frozen. Perfection!